By Karen Amarotico
A client asked me to make a creamier version of my butternut squash soup recipe. The request had been sitting in my “to-do” pile for a while. Then, the fates smiled on me! I happened to be at our local Medford Co-op talking with the General Manager when he told me his wife was a culinary graduate who liked to make recipes. I soon connected with Karen and she gave my version of butternut squash soup an update. And, oh, what a wonderful update it was. Although I shared a few bites with my family, the bulk of the soup stayed at my office and was better each day.
Karen is the founder of http://pieadaygiveaway.com/. Yep, she makes and gives away a pie every single day. I don’t know how she had the time and energy to perfect a butternut squash soup for me with everything else she does – but I’m so thankful. Visit her website to enter for a free pie – I’m sure they are just as magnificent. And, a note for local Rogue Valley folks, she does catering too!
So, here is Karen’s recipe. Enjoy this fabulous, non-dairy creamy soup to fill your home with the love and warmth of winter.
- 1 butternut squash, peeled and cut into 1-inch cubes
- 2 cups yellow onion, sliced
- 2 tsp. coconut oil
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 Tbs. chopped fresh ginger or 1 tsp. powdered ginger
- 1 tsp turmeric
- Sea salt
- White pepper
- Smoked paprika (optional)
- Heat oven to 450 degrees.
- Roast squash for about an hour or until very tender.
- Slice onion and allow to rest for 5-10 minutes.
- In a large pot, heat coconut oil and sauté onion until transparent.
- Add the cooked squash, broth, coconut milk, and spices. Heat thouroughly.
- Use an immersion blender or transfer to blender and puree until smooth, about one minute.
- Add additional spices to taste. Dish and serve with a sprinkle of smoked paprika on top.